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Slow Cooker Mexican Black Bean Soup

2 large carrots, peeled and diced
1 white onion, diced small
4 (15 oz.) cans black beans, not drained
1 (14.5 oz.) can fire roasted tomatoes
4 cups vegetable broth
1 Tbsp. plus 1½ tsp. The Spice Hunter Fajita Seasoning Blend
Salt and pepper to taste
Chopped cilantro, optional
Chopped avocado, optional

1. Place carrots, onion, black beans, tomatoes, broth and fajita seasoning in a slow cooker. Stir to combine.
2. Cook on high for 4 hours or on low for 8 hours.
3. Puree all or part of soup if desired. Garnish with chopped cilantro and avocado.